Lasagna is a fantastic classic because there are so many ways to customize it. You can use all different vegetables, herbs, themes or proteins. The way I keep my versions lighter is by using lower fat (not fat-free) cheese and fat-free ricotta (or in this case sour cream). It takes a while to bake but just minutes to pull together, and it makes eight servings so pack up the leftovers for easy, healthy, delicious on-the-run lunches or dinners!

Chicken Fajita Lasagna

8 servings

295 calories, 6 g fat, 35 g carbs, 26 g protein

Ingredients

• 9 pieces Barilla no-cook lasagna noodles
• 1 jar (15 oz) organic chipotle salsa
• 1 can low sodium black beans (rinsed)
• 1/2 cup corn
• 1 lb boneless skinless chicken breast, cut into strips
• 1 packet low sodium taco seasoning
• 1/2 cup diced onion
• 1 cup diced green pepper
• 1 1/2 cups low-fat Mexican blend cheese
• 3/4 cup fat-free sour cream

Directions

1. Heat oven to 375 F and mix together corn and beans.
2. Over medium heat, cook onions, peppers, chicken and taco seasoning (with 1/2 cup water) for 8-10 minutes until completely cooked.
3. Build your lasagna: 1/4 of the salsa, 3 noodles, 1/2 of the bean mixture, 1/2 of the chicken mixture, 1/2 cup cheese, 1/2 of the sour cream, 1/4 of the salsa; 3 noodles, 1/2 of the bean mixture, 1/2 of the chicken mixture, 1/2 cup cheese, 1/2 of the sour cream, 1/4 of the salsa; 3 noodles, remaining cheese and remaining salsa.
   
4. Cover loosely with tin foil and bake for one hour. Remove tin foil and bake 15 more minutes.